Russian Buttercream

Place the unsalted butter in a large mixing bowl. Whip the butter with stand mixer fitted with a whisk on medium-high speed for about 5 to 7 minutes. It needs to become pale and fluffy. You are incorporating air in the buttercream which makes it light and fluffy.

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Add the vanilla extract and salt to the whipped butter, turning the mixer to low speed.

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Slowly pour in the sweetened condensed milk, adding about a quarter of the can at a time. Mix on medium speed after each addition until well incorporated. Don’t forget to use a rubber spatula to scrape down the sides and bottom of the bowl periodically.

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If the frosting appears to be too soft or if it’s not holding together well, you can add powdered sugar, a half cup at a time.

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Full recipe & nutritional info on bakedbree.com